Directions

1.

Adjust oven racks to middle position and preheat oven to 400°F. Grease financier or mini muffin tins with 1 to 2 teaspoons butter. Place sliced almonds in a food processor and pulse until finely ground. Transfer to a large bowl.

2.

Whisk together almonds, flour, sugar, and salt until combined. Whisk in egg whites. Whisk in vanilla. Pour in cooled melted butter and stir until combined. Gently fold in blueberries. Fill each mold with batter and bake until golden, about 15 minutes. Let cool for 10 minutes in the molds, then release.

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